Soft Chocolate Chip Cookies

Recipe By Tessa Arias
  |  
January 22nd, 2019
Filed Under: Chocolate | Cookies | Dessert
4.83 from 113 votes
4.83 from 113 votes

Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies. Click here to download my FREE cookie customization guide!

Yield: 26 cookies

Prep Time: 15 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: This cookie has big butterscotch flavor and the small amount of cream cheese in the dough adds an almost indiscernible tang that takes these cookies over the top.
Texture: Ultra soft and tender.
Ease: Super easy!
Pros: Perfect for when you’re craving that super soft texture in a cookie.
Cons: None.
Would I make this again? I’ve been making this recipe for years.

Today we’re talking all about making SOFT chocolate chip cookies. The kind that are ultra tender but still hold their shape and are loaded with tons of ooey gooey chocolate chips.

If you haven’t noticed, I’m obsessed with chocolate chip cookies.

The ultimate SOFT batch chocolate chip cookie that will become your GO TO recipe!

But sometimes I crave different textures. Sometimes I want them to be super soft chocolate chip cookies. Yet other times I want them to be thin and crispy chocolate chip cookies.

Don’t get me wrong, practically any homemade chocolate chip cookie is a good with me. It’s just every once in a while you have a texture craving that must be satisfied.

Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies.

Which texture of cookies do you prefer? Does your family love soft batch cookies? Chewy? Crispy? Some combination of it all?!

How to Make SOFT Chocolate Chip Cookies

There are a few key ingredients to ensure your cookies bake up ultra tender and soft.

Brown Sugar

Brown sugar is hygroscopic, which means it takes in and retains moisture (better than granulated sugar). Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer. That’s why I use way more brown sugar than granulated sugar in this recipe. Learn how to to DIY your own brown sugar and how to keep it soft in your pantry here.

Cornstarch

Cookies with cornstarch are ultra soft and often slightly gooey and paler in color. It can also aid in lift and height, as it is a thickening agent. Just be sure not to add too much extra cornstarch, otherwise your cookies will develop an almost glue-like pudding consistency. I find in this recipe 2 teaspoons is the Goldilocks measurement.

Cream cheese

Not only does cream cheese add richness and flavor, but it also tenderizes the cookies so they’re super soft, even slightly chewy, without being cakey due to the fat content. I know it’s a bit of a hassle to add in cream cheese here, but believe me it’s these small details that take your cookies from good to GREAT. Be sure to use full fat brick cream cheese, not cream cheese for spreading on bagels.

Baking Time & Temperature

If your oven runs hot, you may want to reduce the temperature slightly to avoid overly browning these cookies. You want to remove these from the oven just before they actually look done baking. The residual heat will continue to cook them and they will solidify as they begin to cool. Also, avoid using a dark colored baking pan.

How to Bake THICK Cookies

The key to making sure your cookies bake up nice and thick instead of flattening into those little sad puddles is to make sure your butter and/or cookie dough isn’t too warm. Make sure your butter is at a COOL room temperature, about 67°F, before creaming with the sugar.

Next, make sure your balls of cookie dough aren’t warm when they enter the oven otherwise the dough will melt too much. If you experience issues with your cookies spreading too much, try popping the tray of shaped dough into the freezer while the oven preheats. If you live in a very humid climate, try adding a couple extra tablespoons of flour to the dough to combat that added moisture.

Science of Cookie Baking

Download my FREE Cookie Customization Guide which shows you quick and easy ways to alter the texture of your favorite cookie recipes. So whether you like soft cookies like this recipe, or prefer cakey, crispy, or chewy, this handy visual guide will show you what tweaks to make to get the texture of your dreams!

If you love SOFT and slightly gooey chocolate chip cookies you will be obsessed with this homemade recipe!

More Chocolate Chip Cookie Recipes

See ALL of my chocolate chip cookie recipes here!

August Baking Challenge

This recipe is the pick for August 2019’s baking challenge! Bake a batch, take a photo, and upload for a chance to win one of two prizes. Check out the details here and enter your cookies below:
August 2019 Baking Challenge

4.83 from 113 votes

How to make
Soft Chocolate Chip Cookies

Yield: 26 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies. Click here to download my FREE cookie customization guide!

Ingredients

  • 2 3/4 cups (349 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cornstarch
  • 1 teaspoon fine sea salt
  • 10 tablespoons (142 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) cream cheese, at room temperature
  • 1 1/4 cups (250 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups 340 grams) semi sweet chocolate chips

Directions

  1. Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  2. In a medium bowl combine the flour, baking soda, baking powder, cornstarch, and salt.
  3. In the bowl of an electric mixer beat the butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. 

  4. If time permits: wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. This allows the dough to “marinate” and for the final cookies to become softer, thicker, and more flavorful. Allow to come to room temperature before shaping.
  5. Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.
  6. Bake for 10 to 11 minutes, or until light golden brown. Don’t over-bake. Cool for 2 minutes before removing to wire racks to cool completely.

Course: Dessert
Cuisine: American

This recipe was originally published in 2013 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    sally @ sallys baking addiction — October 22, 2013 at 4:03 am

    You just cannot disappoint with cornstarch in chocolate chip cookies! Tessa, I swear by it! And all the brown sugar. And the cream cheese! Incredible addition to your chocolate chip cookie week 🙂

  2. #
    Liz S. — October 22, 2013 at 5:05 am

    Can’t beat a good, classic chocolate chip cookie recipe. This one sounds incredible!

  3. #
    Jessica @ A Kitchen Addiction — October 22, 2013 at 8:19 am

    Love the use of cream cheese in these! The texture looks perfect!

  4. #
    ashley - baker by nature — October 22, 2013 at 11:35 am

    I adore soft batch chocolate chip cookies! These would definitely have me feeling better in no time 😉

  5. #
    Deanna @ Marzipan — October 23, 2013 at 4:10 am

    I’m so intrigued by this recipe! I can tell it’s one of those I’m going to have to try soon!

  6. #
    arlene — October 23, 2013 at 6:50 pm

    These soft chocolate chip cookies were the best I have had in any recipe! The texture was outstanding , I guess with the cornstarch and cream cheese in the recipe. They were 10 times better then Toll House recipe! Thanks Tess So glad to be on your site! Everyone should try this recipe you won’t be sorry!

  7. #
    kenton @ Lemon & Olives — October 30, 2013 at 11:26 am

    cream cheese in cookie dough?! I never would have guessed. I’m sure it’s amazing and I will be trying it next time I bake some sweets 🙂

  8. #
    Averie @ Averie Cooks — October 30, 2013 at 12:20 pm

    I swear by cornstarch in cookies and it’s a must – have for me now in all choc chip cookies! I love softbatch-style cookies so much. Pinned!

  9. #
    Averie @ Averie Cooks — October 30, 2013 at 12:21 pm

    Oh and cream cheese too! Love the texture/flavor it adds!

  10. #
    Jadechop — March 1, 2014 at 8:23 pm

    hi ya, so far so good, just wanted to point out that there is no direction on the vanilla. Typically you add it after the eggs, so that is what I will do, but you may want to add that into the recipe directions, thanks!

    • #
      Tessa — March 5, 2014 at 8:54 am

      Thanks for pointing that out – I fixed it.

  11. #
    Kathy — March 4, 2014 at 4:44 pm

    Thank you, thank you, thank you. I have been trying to get my chocolate chip cookies to have a more cake like appearance and not fall flat like a pancake. I have read countless blogs, professional baking sites, cookbooks etc. and it was not until I read your blog about your experiments with CC cookies and the different consistencies achieved, that i had to try the “more brown sugar” over granulated sugar a whirl.

    I read your blog this morning on this subject and this afternoon I baked. I used my CC cookie recipe but change the sugar consistency to 75% brown sugar and 25% granulated sugar.

    BULLS EYE! Right on the money. My husband and I are now please as we stuff our faces with these pouches of heaven.

    Thank you. I am a fan and follower now!

    • #
      Tessa — March 5, 2014 at 8:50 am

      I’m so so so happy to hear that!!

  12. #
    Natty — March 7, 2014 at 4:53 pm

    There are so many ccc recipes out there, it’s so hard to choose! But I was so intrigued by your addition of cream cheese & cornstarch, so I just had to try it and I have no regrets! This is one of the best ccc recipes I’ve tried, my cookies usually turn out flat and I don’t know if it’s the 2 hr chill time or the cream cheese or the cornstarch but they look magazine ready and taste soooo good. Thank you thank you thank you for sharing! Cream cheese does make everything better 😛

  13. #
    Zahra — March 26, 2014 at 3:53 pm

    FANTASTIC reipe! Definitely a keeper. I didn’t chill the dough as per recipe, and only did half to test my first batch. What I love about these cookies is how they continue to stay soft even after cooling which is not the case with other cookie recipes I have tried. I also like how there isn’t a butter after taste in my mouth. Wonderful. Thank you for sharing.

  14. #
    Stephanie — April 1, 2014 at 9:41 pm

    Cannot wait to try these!! Can this recipe be cut in half?? I tried that recently with the Toll House and it did NOT work! My cookies were flat as a board.

    • #
      Tessa — April 1, 2014 at 10:13 pm

      I don’t see why not! Esp since there are two eggs, that makes it a little easier.

  15. #
    Bike Pretty — April 13, 2014 at 3:26 pm

    I made a half recipe of these and chilled the dough for about 12 hours before baking. I also used salted butter and organic unwashed sugar subbed in for the granulated sugar.

    My batch came out very slightly on the cakey side and the cookie part had a very mild flavor. The cookies remained nice and soft, even 12 hours after baking.

    I might try these again, but with baking soda as the only chemical leavener.

  16. #
    Liz — May 6, 2014 at 4:33 pm

    OMG!!!! After scouring the web for a good choc chip cookie recipe, and many failed attempts this is the best recipe ever! Simply amazing; however I did not have cream cheese but oh well. Definetly my go to recipe now. Thanks so much

  17. #
    VERONICA CASTELLANOS — August 1, 2014 at 4:07 pm

    HI, In Venezuela I can not found brown sugar , what can I do?, to make Soft Batch Chocolate Chip Cookies? my mail [email protected]

  18. #
    Sandra Stull — September 2, 2014 at 1:57 pm

    I made these today and served them to my bridge group, No one could eat just one. They are everything you say they are. They are staying soft and are rich and wonderful. This is a keeper!!!!

    • #
      Tessa — September 3, 2014 at 3:40 pm

      That’s wonderful to hear!

  19. #
    Judie — October 8, 2014 at 10:37 am

    Wow! I’ve been searching for a better chocolate chip cookie recipe and I think I’ve found it! Thank you!! One tip – instead of chilling the dough and then scooping it (when it’s firm and harder to scoop), I lined a tray with parchment and used a #24 disher to scoop the just-made (and soft) dough into balls, placing them on the tray. I then popped that into the fridge to chill. Later, when it was time to bake, I simply transferred the chilled dough balls onto a baking sheet and popped them into the oven. The #24 disher is 2.67 Tbsp, so my cookies required a slightly longer baking time (12-13 minutes), and are a nice ample size (3.25″ in diameter). I am thrilled with this recipe!

  20. #
    Tiffany — November 21, 2014 at 2:18 pm

    So pleased with this recipe! We’ve been a strictly Tollhouse or “break-n-bake” house for so long, that I was itching to try something new. We LOVE them!! Thanks so much. I’ll definitely be making these again 😀

  21. #
    Kim Rice — December 5, 2014 at 8:36 am

    How many cookies (approx) does this recipe yield? I bake once a month for a homeless soup kitchen and was wondering how many batches I would need.
    Thank you, I can’t wait to try this recipe!

    Kim

  22. #
    Caren — December 13, 2014 at 7:42 am

    After many years of tinkering with the recipe on my own, I finally found the perfect chocolate chip cookie recipe – thank you!!

  23. #
    sarah — January 9, 2015 at 9:43 pm

    I love all your posts..your experiments aree brilliant..learning alot…thanks for sharing..
    I wanted to ask if I can substitute the cream cheese with another ingredient? thankss 😀

  24. #
    Jen — January 12, 2015 at 8:27 pm

    The recipe calls for 1 1/2 sticks of unsalted butter. Is that 1/4 cup sticks or 1/2 sticks??

    • #
      Tessa — January 13, 2015 at 1:01 pm

      Not sure what you mean but 1 1/2 sticks = 6 ounces or 12 tablespoons.

  25. #
    Jen — January 13, 2015 at 2:41 pm

    Thank you! That answers my question… These cookies are our family’s favorite!!

  26. #
    Yapity — March 14, 2015 at 5:04 pm

    Can you PLEASE write and actual measurement for the butter instead of “1 and 1/2 sticks?” Some companies package their butter differently, and remember people from outside of the country might use the recipe too.

    Someone else suggested 6 ounces/12 tablespoons
    or about 0.75 cups.
    If I followed “1 and 1/2 stick” it’d be several cups

  27. #
    Laurel — July 28, 2015 at 1:59 pm

    Hi Tessa,
    These cookies turned out SO well! I had to make about 20 dozen (yah, TWENTY) cookies for an event, so instead of chilling then scooping, I scooped the dough out onto waxed paper and froze them a a few days in advance, then bagged them up to store until I was ready to bake.
    From frozen I baked them for 12-13 minutes.
    Straight from the oven on Sunday afternoon, these just tasted like a fabulous chocolate chip cookie with a little crispy edge (which is my favorite)–I didn’t really get that soft batch texture. But then I stored the few that were leftover and had one this morning.
    HOLY CHOCOLATE, that cookie was exactly what a soft batch cookie should be! I’m not sure my hubby will want me to make any other kind of chocolate chip cookies again!
    Thanks for developing such a great recipe!

    • #
      Tessa — July 29, 2015 at 7:27 am

      So happy to hear that Laurel!! Thank you for taking the time to leave such a wonderful comment 🙂

  28. #
    Yusra — July 8, 2016 at 10:04 pm

    Hi Tessa!
    Cant find cream cheese where I live… would I be able to use sour cream instead? I am so excited to try making these, sure I wont be disappointed!
    Thanks
    -Yusra

  29. #
    Carol Valenti — January 9, 2017 at 8:14 am

    I made these cookies yesterday Sunday January 8,2017. They are fantastic. Soft and loaded with chips and chunks ( I used both). This am still soft and wonderful. I made 41 nice size cookies . Thanks for recipe.

  30. #
    Ann Berumen — September 11, 2017 at 9:25 am

    What adjustments would I need to make for high altitude? I live over 8,000 feet.

  31. #
    Barkha — January 23, 2019 at 1:41 am

    Hey, can I use a mixture of 2tsp baking powder +1 teaspoon oil + 2 tablespoons water as replacement for each egg in this recipe? This is what I generally use as egg replacement.

  32. #
    Gloria — February 3, 2019 at 8:28 am

    Hi, Tessa. Thank you for all your great recipes. I was wondering about how you test your recipes to see if they are good. I usually do a taste test on my family, with them saying whether it is good or bad. How do I get a more in depth analysis? Can you give me suggestions on how to analyse my recipes?
    Thanks!

  33. #
    Dunkin — February 7, 2019 at 8:33 pm

    These cookies are FABULOUS!!! I love to bake, but I am trying to stay healthy and make delicious healthy things that my family will love. These were an instant hit all around. Everything about these cookies is delicious from the batter to the cookie to one dipped in milk. I followed the recipe to a ‘T’ and put sea salt on the top. I would definitely make them again and recommend the recipe to anyone wanting to make a healthy, yet taste bud approving cookie!

    Thanks
    Dunkin

  34. #
    Lindsay — February 21, 2019 at 8:53 pm

    Can you use arrowroot In stead of corn starch

    • #
      Tessa — February 22, 2019 at 3:39 pm

      I haven’t tried, but if you do let us know how it turns out!

  35. #
    Michelle — March 17, 2019 at 3:35 pm

    My daughter and I made these today and they’re wonderful, but I’m wondering about storage..do they need to be kept in the fridge because of the addition of cream cheese or are they ok kept out? And if so, for how long at most?

  36. #
    Amina — May 16, 2019 at 2:35 am

    Hiii

    I’m about to try this recipe today and I wanted to ask if the recipe uses light or dark brown sugar?

    Can’t wait to try them out.

  37. #
    Lori Adlowitz — July 29, 2019 at 12:36 pm

    I love it!!! 10 plus

  38. #
    Nancy — August 1, 2019 at 12:21 pm

    Absolutely delicious and chewy!! I learned to shape the dough into cookie balls then freeze them to keep them from flattening out too much! My new favorite cookie recipe along with her best ever brownies!
    Thank you for your trials to gift us with these tried and true amazing recipes. 🙂

  39. #
    Dipali — August 2, 2019 at 9:56 am

    Can u tell me substitute used in this recipe for eggs?

  40. #
    Gilly Huntington-Rainey — August 2, 2019 at 12:57 pm

    Excellent cookies, really chocolatey, soft and chewy and delicious!

  41. #
    Sarah Pettitt — August 2, 2019 at 2:08 pm

    So good! Love the idea of using cream cheese.

  42. #
    Amber Cockrum — August 2, 2019 at 4:45 pm

    Loved this recipe! So sweet and soft… My favorite kind of cookies

  43. #
    Cassie — August 2, 2019 at 5:46 pm

    So easy to throw this dough together and the cookies are delicious!

  44. #
    Alyssa England — August 2, 2019 at 9:14 pm

    These turned out beautifully! A few of them spread a little thin, but I only chilled the dough about 90 minutes so that may have been the problem. Otherwise they look and taste great!

  45. #
    Wendy Maher — August 3, 2019 at 3:27 pm

    I’ve made the Ultimate Choc Chip Cookies a million times and the Bakery Choc Chip Cookies 2 million times. I figured I would never try another choc chip cookie recipe again bc there was no need. These 2 recipes are perfect. Well, I was wrong. This month’s baking challenge is soft, chewy, and excellent. Guess I have 3 perfect recipes now.

  46. #
    Sooty M — August 4, 2019 at 8:26 am

    Today gave me a reason to rid myself of a bag of chocolate chips and some leftover cream cheese. And to focus on something positive in the face of creeping dystopia. Happy National Chocolate Chip Cookie Day!

    Ultra soft, tender and gooey? ✅
    Butterscotch flavor? ✅
    Tang? Not really, but maybe that’s why it’s “almost indiscernible?” ‍♀️
    Super quick and easy? ✅✅

  47. #
    Marika Cannon — August 4, 2019 at 1:17 pm

    So soft and yummy!

  48. #
    Vesta Lammerding — August 4, 2019 at 5:11 pm

    Delicious! These were very light and chocolatey, really tasty. I’m used to chocolate chip oatmeal cookies, but these are a definite add to the recipe vault. Thanks Tessa!

  49. #
    Alexandria — August 4, 2019 at 5:16 pm

    My family and I love to bake together! When we saw your challenge on instagram we couldn’t resist. This was one of the best chocolate chip cookie recipe that I’ve ever used. So delicious! Thank you so much for sharing and happy Chocolate Chip Cookie day!

  50. #
    Ashley B — August 4, 2019 at 8:03 pm

    LOVING the cream cheese addition to this yummy cookie!

  51. #
    Sus — August 5, 2019 at 12:16 am

    Very good, thick, light and gooey. I was a bit skeptical about adding cream cheese, but you can’t taste it at all. I made mine with half bittersweet and half caramelized white chocolate chips, they turned out a bit doughy in the middle, but guess it’s just my ancient oven. I popped them back for a couple minutes and they turned out perfectly soft. Sooo good served warm with a scoop of vanilla ice cream.

  52. #
    Adam Breitbach — August 5, 2019 at 3:35 am

    This is as easy as any chocolate chip recipe, and it is very tasty. I baked up a dozen cookies after letting the dough rest for 2 hours, I froze the rest and will bake them as needed.

  53. #
    Brianne — August 5, 2019 at 11:40 am

    Perfect soft cookie texture! Mine finished baking in 10 minutes. I scooped the dough into balls first then refrigerated over night. It made it easier to just transfer the cookie dough balls to a sheet pan and bake!

  54. #
    Miamfamily — August 5, 2019 at 12:10 pm

    Thanks Tessa

  55. #
    Tashina Akinrinade — August 5, 2019 at 4:17 pm

    Super soft with ooey goooey chocolate, as promised! Made two dozen and three hours later there are now only 6 left lol. Only three adults in the house! Needless to say, they’re delicious and addictive.

  56. #
    Sarah Carver — August 6, 2019 at 5:36 am

    Wonderful cookies! The taste is sensational. I struggled with flattening – I think my butter was too soft so I made a second batch. Thanks Tessa for yet another wonderful recipe!! ❤️❤️

  57. #
    Lolita — August 6, 2019 at 8:35 am

    BEST chocolate chips cookies EVER! I always want fluffy cookies and most times they fall flat. These were fluffy, soft, and not too sweet as some chocolate chip recipes can be. Less white sugar, more brown and the cornstarch . These are now my go to cookie!

  58. #
    Connie — August 6, 2019 at 1:08 pm

    I made these for the August Baking challenge and I’m so glad I did! They are so soft and chewy and I love the golden tops! I chilled my dough overnight and they came out fantastic! I got rave reviews from my kids so I’ll definitely be making these again.

  59. #
    Amber Astles — August 6, 2019 at 3:52 pm

    I always love a cookie recipe with cream cheese! So glad to have found this recipe, they turned out amazing!

  60. #
    Carolyn Mayer — August 6, 2019 at 5:59 pm

    I really love the flavor of these cookies, and how soft they are, even a few days later! I tried baking them using my conventional oven, and then tried one tray using the convection bake setting on my oven, and liked them even more that way. My only negative (and this may be because of my ingredients) is that they didn’t brown very much at all. I wanted them to get slightly more golden in color, but I didn’t want them to over bake. Maybe it’s just not the recipe for much browning, and I just need to make another of your recipes the next time I want a more golden-brown chocolate chip cookie. (And hey, who doesn’t like more cookies? )

  61. #
    Kimberly Dierker — August 7, 2019 at 4:36 pm

    First time making chocolate chip cookies with cream cheese. I thought it gave the cookies a nice thick, soft texture but still having a crispy bottom. My girls and I loved them!

  62. #
    Maria Camejo — August 8, 2019 at 11:18 am

    I thought the cream cheese was going to be werid…but I was so wrong. These are absolutely delicious!!! I’ve already had 3 in less than an hour. I can’t stop. They are soft and gooey and even after a couple hours, they are still gooey and soft. Wow! Tessa your recipe are more than amazing, these will be my go to cookies from now on! Thank you

  63. #
    Sara Allison — August 8, 2019 at 12:16 pm

    These are absolutely delicious! My husband loved them, and I will be making them again!

  64. #
    Anissa — August 8, 2019 at 4:53 pm

    These are some of the best chocolate chip cookies!! Soft, ooey pure deliciousness! Tessa’s recipes are always the best!

  65. #
    PJ Bibby — August 9, 2019 at 1:51 am

    Another AMAZING choc chip cookie recipe! I just love the texture of these

  66. #
    Jennifer — August 9, 2019 at 2:38 am

    I made these cookies with only 2/3 of the amount of sugar and they still tasted great. I find them even better on the second day, so soft, yum!

  67. #
    Kathryn — August 9, 2019 at 8:00 am

    Yum! Added in some walnuts for an extra crunch. Mine came out pretty fluffy instead of chewy but they still had a nice flavor

  68. #
    Danette — August 9, 2019 at 9:18 am

    I need help with chocolate chip cookies. Mine always come out nice then go very flat as they cool and it makes me crazy. I follow recipes and even measure the ingredients. I use a nice commercial grade sheetpan with a silpat liner. My thought is that maybe not leaving in the fridge long enough???? So baffling. What about all the recipes that don’t require chilling, I even tried those. Please help.

  69. #
    Ami das — August 9, 2019 at 9:39 am

    Hi Tessa,
    These were great . Used ww flour instead of ap flour and also added toasted milk powder(as suggested by a fellow baker in handle the heat fb community). Also i increased the time to 12mts. The texture was a combination of crispy on the outside and chewy at the centre , exactly how we like it here.

  70. #
    Kelly Jansema — August 9, 2019 at 2:00 pm

    I did very much enjoy making these cookies. I feel it has a bit to much sugar and for me to many chocolate chips. These are my fav cookies but I like to taste more of the cookies as well.

  71. #
    Julie — August 9, 2019 at 3:27 pm

    So delicious! These will be inhaled in about 2 seconds!! Thanks Tessa!!!

  72. #
    Julie — August 9, 2019 at 3:34 pm

    These are delicious. I used chocolate chunks (I didn’t have chips at home). Yummm can’t wait to serve them after dinner tonight.

  73. #
    Anu Pathria — August 9, 2019 at 6:14 pm

    Fabulous recipe! Best cookies ever. Thank you so much, dear Tessa❣️

  74. #
    Erica — August 10, 2019 at 5:49 am

    I love this recipe! I made it for the August baking challenge. It was an easy to follow recipe and delicious! I took them in to work and EVERYONE devoured them. They loved them!

  75. #
    Ashley Corley — August 10, 2019 at 12:16 pm

    I was surprised how thick and soft these cookies actually came out! My chocolate chip cookies usually bake pretty flat, like puddles in the oven, but Tessa’s little tips and hints were a huge help. This recipe is my new favorite.

  76. #
    Rosalie Jackson — August 10, 2019 at 3:26 pm

    I liked the recipe but to be honest I like my go to recipe better. I prefer soft in the middle and just a bit crispy on the edges. This recipe was just a little too soft for me.

  77. #
    Sandra D — August 10, 2019 at 4:12 pm

    These cookies are easy to make and are lovely and soft. Just felt the cookie was missing a bit of flavour. Maybe I should have chilled it for longer than 8 hours to let the flavour develop. Either way it is still a very good cookie that I am sure everyone will enjoy.

  78. #
    Devin — August 10, 2019 at 4:41 pm

    I baked my cookies straight out of the fridge and used a tablespoon instead of two. They were thick and soft, and they had a nice, light color despite being well done. Good recipe!

  79. #
    Jennifer — August 11, 2019 at 9:01 am

    I make a lot of different chocolate chip cookie recipes, and my kids said this one is their favorite!

  80. #
    Don Torelli — August 11, 2019 at 9:21 am

    Gooey chewy or is it chewy gooey? Either way they are great.

  81. #
    Hannah — August 11, 2019 at 10:09 am

    A good cookie! It’s a little more work with the addition of cream cheese, but very tasty!

  82. #
    Becky Masters — August 11, 2019 at 12:01 pm

    These are so yummy and soft. Easy to make and the kids and hubby loved them. Definitely a recipe keeper.

  83. #
    Amanda Pineda — August 11, 2019 at 1:53 pm

    These cookies came out soft and tasted good. They also aren’t the type of cookie to get hard once cooled. I did think there was something missing. Which is primarily my fault, I’m sure browning the butter would have gave me what I i felt was missing.

    These are the perfect cookie for a imple and yummy cookie.

    I do second her recommendation on letting the dough “marinate” in he fridge for some time.

    I’m looking forward to more challenges!

  84. #
    Jennifer Aguila — August 11, 2019 at 10:39 pm

    I am in love with this recipe! My dad who isn’t fond of sweets loved it and even complimented me by saying, “your cookies are tasting better”. Obviously, those two ingredients really made a difference! Will definitely make these again. Thank you for blessing us with this recipe!

  85. #
    Erin M Mauro — August 12, 2019 at 2:56 am

    So good!!

  86. #
    Jeanette Davis — August 12, 2019 at 11:46 am

    My family and I are all about soft cookies. I’ve made cookies with cornstarch before and it definitely gives cookies the softness we love. I especially loved the addition of cream cheese, it put these cookies over the top!

  87. #
    Debbi Sherer — August 12, 2019 at 2:07 pm

    These cookies are delicious! Very chewy and moist! My grandkids gobbled them up.

  88. #
    Kaitlyn Spadaro — August 12, 2019 at 3:45 pm

    These were delicious! Best chocolate chip cookies I’ve ever had!

  89. #
    Melissa — August 12, 2019 at 4:38 pm

    These cookies turned out great! Cream Cheese is a great addition!

  90. #
    Kathryn Smith — August 12, 2019 at 4:41 pm

    These were easy to make & my grandparents loved them. They were soft & chew just how I like cookies. These were the 6th recipe I have made for chocolate chip cookies & these have made my top 3 favorites.

  91. #
    Jeff — August 12, 2019 at 5:21 pm

    I don’t know if this is my all time favourite chocolate chip cookie recipe, but they are quite tasty! If you’ve made a lot of cookie recipes in the past, the addition of cream cheese and cornstarch makes for a unique cookie. I found my electric oven need to bake these for 13 mins vs the suggested 10 or 11 mins.

  92. #
    Justine — August 12, 2019 at 7:47 pm

    So glad I tried this recipe. I don’t like cream cheese at all and was afraid I would taste it, so I only made a half batch. Definitely not the case.These cookies are so soft and delicious! Will make a full batch next time and freeze most of it so I can pop a couple in the oven when the craving strikes. Thank you for this great recipe Tessa!

  93. #
    Kelsey — August 12, 2019 at 8:57 pm

    It is a fantastic recipe, and especially good with dark brown sugar and browned butter!

  94. #
    Pia — August 13, 2019 at 3:36 am

    While the recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and they turned out absolutely AMAZING!!! Thanks Tessa xxx

  95. #
    Pia — August 13, 2019 at 3:40 am

    While the recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and they turned out absolutely AMAZINGLY! Thanks Tessa xx

  96. #
    Pia — August 13, 2019 at 3:45 am

    While this recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and turned out AMAZING! Thanks Tessa xxx

  97. #
    Elizabeth — August 13, 2019 at 6:40 am

    LOVE this variation on Toll House! Could not keep them on the plate – they disappeared!!

  98. #
    Alicia Thomasson — August 13, 2019 at 10:08 am

    This recipe is so good! I never would have thought to put cream cheese in cookies burn it isn’t genius and so creamy. They are scrumptiously soft

  99. #
    Jodi Christensen — August 13, 2019 at 2:53 pm

    Definitely adding this to my regular cookie rotation!

  100. #
    Rona A Compton — August 13, 2019 at 8:57 pm

    Another excellent recipe from Tessa Arias! I love the texture and taste of these soft chocolate chip cookies. They were a huge hit with my family.

  101. #
    sepehramiri — August 14, 2019 at 3:49 am

    very good

  102. #
    Hannah Hoo — August 14, 2019 at 6:28 am

    it is so good that i ate the whole tray of cookies by myself!

  103. #
    Micaela Steinfeldt — August 14, 2019 at 12:38 pm

    Nothing can top a classic chocolate chip cookie, and this recipe does not disappoint! It has all the characteristics of a properly made CCC: a bit crispy on the outside and gooey on the inside. The two secret ingredients make all the difference! New favorite recipe!

  104. #
    Paulina Zacchia — August 14, 2019 at 1:55 pm

    I love soft, chewy chocolate chip cookies & there are perfect! Wonderful texture & tasty cookie flavour! Thanks for another great recipe 🙂

  105. #
    Abigail — August 14, 2019 at 2:21 pm

    Love this recipe! The cookies are so soft, they’ll be new go to chocolate chip cookies!

  106. #
    Megan — August 14, 2019 at 6:32 pm

    These came out so soft and chewy. The perfect chocolate chip cookie!

  107. #
    Stacy — August 14, 2019 at 9:18 pm

    I love chewy cookies, but it’s been hard for me to find recipes that are chewy without being doughy. These cookies had the perfect texture!

  108. #
    Julie — August 14, 2019 at 11:29 pm

    Tessa’s cookie recipes never disappoint. For this challenge, I didn’t have any cream cheese so substituted with Greek Style natural yogurt and they are absolutely delicious! Next time I will be prepared and make them (and there will definitely be a next time 🙂 ) with the cream cheese. Looking forward to that too! Excellent recipe.

  109. #
    Ana Smith — August 15, 2019 at 5:15 am

    these chocolate chip cookies are AMAZING!! they are soooo soft!

  110. #
    Jazmin Clair De Vaal — August 15, 2019 at 5:44 am

    This is one of the BEST! So Delicious and easy to make!

  111. #
    Katelyn Marino — August 15, 2019 at 10:55 am

    Soft and chewy, my favourite kind of chocolate chip cookies!

  112. #
    Katelyn Marino — August 15, 2019 at 10:56 am

    Soft and chewy, my favourite kind of chocolate chip cookie!

  113. #
    Aaron Macpherson — August 15, 2019 at 1:46 pm

    These were deliciously soft and tender with a delightful small amount of crunch on the outside. Maybe I overbaked them a tad but I LOVED THEM.

  114. #
    Danette Murphy — August 15, 2019 at 6:27 pm

    Yay! Finally! My cookies didn’t deflate while cooling. Thank you for all the great information and tips. I love your recipes.

  115. #
    Danette Murphy — August 15, 2019 at 6:36 pm

    I meant to give 5 stars, oops!

  116. #
    Shalini — August 16, 2019 at 10:36 am

    Hello. The recipe looks fab. Would it work if I shaped the cookies and froze them. And maybe baked them a cookie or two at a time???

  117. #
    Carlota Gonzalez Sucre — August 16, 2019 at 11:38 am

    I love the tingly and almost unnoticeable flavor of the cream cheese! The texture it provides is woooow! Game Changer!

  118. #
    Marianne Zaia-Ort — August 16, 2019 at 9:28 pm

    So easy to make and delicious.
    Thank you.

  119. #
    Uzma Raihan — August 17, 2019 at 1:35 am

    Hi Tessa , uzma here from India . Thanks for the recipe , they turned out awesome

  120. #
    Kathleen Prudencio — August 17, 2019 at 9:13 am

    Delicious cookies, baked up very well. I wanted a smaller cookie so I used my 1 tablespoon scoop and got just over 5 dozen cookies. Also, after reading some reviews, I decided to add a little bit of brown gel coloring so they would bake a bit darker.

  121. #
    JAIRIN MEJIAS — August 17, 2019 at 10:04 am

    THIS RECIPE IS OUT OF THIS WORLD. THE CREAM CHEESE REALLY MAKES A DIFFERENCE! LOVED THEM!

  122. #
    Sarah — August 17, 2019 at 1:57 pm

    I wasn’t sure these would measure up to my usual recipe but they are definitely meeting my cookie expectations. Yum

  123. #
    Sarah — August 17, 2019 at 2:01 pm

    Yum!

  124. #
    Donna tamburi — August 17, 2019 at 4:00 pm

    This is good, but I like your other recipe better.

  125. #
    Marya — August 17, 2019 at 5:47 pm

    My kids and I really enjoyed making these cookies they almost didn’t (most didn’t) make it to the cooling rack! Perfect texture and so yummy we added some chocolate and Reeses chips to a second batch and they were a hit too! Thanks for the recipe and the challenge!

  126. #
    Barbara Nigro — August 18, 2019 at 1:31 pm

    This recipe is PERFECT! I’ve made these wonderful cookies twice now and my friends adore them. I added chunked Godiva chocolate to added some deliciousness. 🙂

  127. #
    Debbie Ryan — August 18, 2019 at 7:27 pm

    These cookies never make it to the cookie container!

  128. #
    Nicole Martin — August 19, 2019 at 12:24 am

    Delicious! I have made I batch and will be making more ASAP.

  129. #
    Gemma wood — August 19, 2019 at 6:11 am

    These cookies are incredible! The whole family loved them and said they were the best.

    Actually didn’t have enough choc chips so just chopped up some spare baking chocolate i had

  130. #
    Gemma wood — August 19, 2019 at 6:15 am

    Another fantastic recipe. Family loved these cookies and the stayed so soft!

  131. #
    Marsha Powell — August 19, 2019 at 8:13 am

    These are so wonderful! I love a softer cookie and these fit the bill. They’re easy to make and I usually have all the ingredients on hand. These are cookies that will be included in my Christmas boxes.

  132. #
    Robyn — August 19, 2019 at 3:07 pm

    I don’t generally try new CCC recipes because my 30 year old recipe gets such rave reviews but I can’t resist a challenge. So glad I tried these – so yummy and a great texture. These are definitely going in the rotation.

  133. #
    Erika Estrada — August 19, 2019 at 3:08 pm

    These cookies are so good, I think they’re gonna be my new go-to chocolate chip cookie! I added some salted caramel chips I had around to compliment the already amazing caramel/butterscotch flavor this recipe imparts. These really are amazing!

  134. #
    Marya — August 19, 2019 at 4:22 pm

    The kids and I enjoyed these to the very last bite! We will be making these again very soon!! Thanks for the amazing recipe!

  135. #
    Hanna Versalles — August 19, 2019 at 5:22 pm

    Loved these!!

  136. #
    Megan — August 20, 2019 at 3:35 am

    These were super soft! Even the next day, still soft. I will be making these again.

  137. #
    Michelle — August 20, 2019 at 1:57 pm

    I love how soft and chewy these chocolate chip cookies turned out! It’s pretty humid where I live, so I added an extra tablespoon of flour.

  138. #
    Jenna Zaback — August 20, 2019 at 4:33 pm

    I made these for my friends and they LOVED them, they taste really good and are so soft and chewy

  139. #
    Sumaya Rahman — August 20, 2019 at 5:32 pm

    baked these and couldn’t keep my hands off them 😀

  140. #
    Kristin — August 21, 2019 at 7:52 am

    Great cookies, we loved them, it will probably be my go to recipe now.

  141. #
    Kristin Reed — August 21, 2019 at 2:16 pm

    What a great chocolate chip cookie. Thank you for this recipe, it was a big hit

  142. #
    Neha Patankar — August 22, 2019 at 5:51 am

    Hi Tessa,
    Lots of love from India.
    Perfect recipe for homemaker like me. I am surprised by the results as I think I have a delicious and mouthwatering batch of cooked from your recipe.
    Thank you and God bless u.

  143. #
    Neha Patankar — August 22, 2019 at 6:08 am

    Hi Tessa,
    Lots of love from India.
    Your recipe yields the perfect chocolate chip cookies. Mouthwatering and delicious. Thanks to you, my baking level has kicked up a notch and my family and friends are very happy.

  144. #
    Becky Rocha — August 22, 2019 at 1:23 pm

    One of the best chocolate chip cookie recipes I’ve made. Delicious!!

  145. #
    Megan — August 22, 2019 at 4:22 pm

    My new favorite, go-to recipe!

  146. #
    Heather Aullman — August 23, 2019 at 6:27 am

    Delicious.

  147. #
    Christine Price — August 23, 2019 at 9:19 am

    My favorite cookies ever are chocolate chipless, so I left out the chocolate chips when making these. They were soft and brown sugary and delicious!

  148. #
    Sumaiyyah — August 23, 2019 at 2:17 pm

    They were very soft as stated… but it was more of a cakey soft than a fudgy soft. How much you like them depends on personal preference.

  149. #
    Lycia Bell — August 23, 2019 at 4:27 pm

    Seriously DEEEeelishious. Turned out exactly as Tessa described. They do not disappoint.

  150. #
    Jennifer Hagen — August 24, 2019 at 7:58 am

    These cookies look pretty good. I’ve used cornstarch before in cookies and felt it helped a bit. I’m not sure on how I feel about the cream cheese as my cookies feel a bit sticky as I’m putting them in the container to store them. Usually I don’t have to worry about them sticking. I’m not sure what I did wrong as I followed the recipe, well, I did double it….maybe that’s what happened…

  151. #
    Lindsay A. — August 24, 2019 at 10:00 am

    This was a perfect excuse to bake cookies, plus soft & chewy are the ONLY kind in my book! I’ve been using the cornstarch trick for years and can confirm, it really helps with keeping cookies thick! This was the first time I’ve used cream cheese in chocolate chip cookies though, and it added a nice undernote that was detectable when eating a completely cooled cookie. I baked half the batch, & froze the other half in ready-to-bake dough balls! Yum!

  152. #
    Taylor Schaffhauser — August 24, 2019 at 2:57 pm

    Wow! What a great chocolate chip cookie recipe! These were a HIT at a family gathering. I had just messed up a whole batch of chocolate chip cookies about 3 weeks ago, and so I was a little nervous, but these were perfect. And I love that you can make ahead and let then “marinate” before baking. New fav! Husband said “best cookie I’ve ever had!”

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